Chicken Schnitzel and Roasted Greens
These crispy chicken schnitzels were inspired by a recipe from Nigella Lawson. She uses cornflakes for the crust which we replaced with breadcrumbs. The important thing is to season the crumb and the dredging mixture to get the tastiest schnitzels possible. The salad was dressed with a simple acidic vinaigrette which goes really well with the crispy chicken and roasted vegetables. I'm usually not a fan of brussel sprouts but this changed my mind!
Time: 40 Minutes
Difficulty: Easy Peasy
2 Chicken Breasts
75g Dijon Mustard
2 Garlic Cloves (crushed)
1 Tsp Grated Ginger
1/2 Tsp Cinnamon
1.5 Tsp Paprika
1 Tsp Oregano
50ml oil for frying
200g Brussel Sprouts
2 Garlic Cloves
1 Tsp Oregano
2 Tbsp Olive Oil
Salt & Pepper
Preheat the oven to 200C. Place the chicken breasts between two pieces of cling film on a wooden board and pound till flat (±2cm thick). You can use a tenderizer/rolling pin/pestle
Mix together the mustard, garlic, ginger, cinnamon and egg and then poor over the flattened breasts in a shallow dish. Mix the breadcrumbs, oregano and paprika in a separate shallow dish.
Dredge the soaked chicken in the crumb mixture so that they are well coated and place on a wire rack for 5 minutes to dry before cooking.
Halve the Brussels sprouts and toss them together with the broccoli in a bowl with the olive oil, garlic, parmesan and oregano. Spread out on a baking try and season before placing in the preheated oven for 25 Minutes.
Add the frying oil to a shallow pan/skillet over medium high heat. Test if it's ready by dropping some breadcrumbs in- they should sizzle. Cook for 4 minutes on each side and they should be cooked through but double check by cutting or with a thermometer. Transfer to a plate with kitchen paper to drain the oil.
Squeeze lemon over the greens just before serving.